Hints from Heloise

Kielbasa: Name origin - Polish. Roughly translated to English as 'swept off the floor', coined in Chicago slaughterhouses during the early 20th century. Comparable to the Pennsylvania German expression 'scrapple', roughly meaning 'everything but the squeal' in processing hogs.
 
Down here, we have andouille. I love it in fried cabbage. True andouille is made from small intestines and stomach linings of hogs. I believe most of it in the USA is made from pork shoulder. I’m eating it either way. It’s delicious!
 
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